Hot Cranberry toast(tang zhong man yue mei tu si mian bao )

Hot Cranberry toast

Introduction:

"This time I used dl-t13 toaster to make hot seed Cranberry toast. Hot seed is a recipe to prevent dough aging. It can make the bread softer, more delicious and more shredded, and it's very simple to make. It doesn't need to ferment for a long time like medium seed bread. Just mix the high flour and sugar, and then add boiling water to stir it into a dough to cool it for standby. This is the prescription I searched on the Internet. I don't think it's suitable for me, so I adjusted it myself. "

Production steps:

Step 1: first, blanch the bread flour and sugar in the material, mix them evenly, then add boiling water, stir them into a ball and let cool

Step 2: second, take out the cooled hot seed dough, tear the hot seed dough into small pieces and put it into the bread barrel, put the main dough materials into the bread barrel according to the order of milk, cream, eggs, salt, sugar, bread powder and yeast, cut the dried cranberry and put it into the fruit box.

Step 3: 3. After 25 minutes of dough mixing, select deai method, set it as: medium color, 900 grams (that is, the largest) of fruit, check to confirm, knead the dough for 20 minutes, ferment for 30 minutes, exhaust for 5 minutes, ferment for 40 minutes and bake for 50 minutes.

Step 4: four, after the deai method is turned on, when kneading for 10 minutes, press pause to add butter, then turn on the toaster to continue to work, and the second kneading fruit will be automatically sprinkled and kneaded

Step 5: take out a little plastic, I made a large amount of bread, not very good-looking.

Step 6: five, in the last 15 minutes, press pause to quickly open and brush the egg liquid. After baking, keep warm for 5 minutes, remove the bread from the bread barrel and put it on the air rack to cool and slice.

Step 7: after baking, keep warm for 5 minutes, remove the bread from the bread barrel and put it on the shelf to cool and slice.

Materials required:

Hot material: bread flour: 50g

Sugar: 10g

Boiled water: 65g

Main dough material: bread flour: 300g

Milk: 180g

Butter: 40g

Light cream: 20g

Egg: one

Salt: 6g

Yeast: 4G

Note: warm tips: the hot water must be rolled. When opening the cover, you must press pause. Don't forget to press open again after the operation.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Tang Zhong Man Yue Mei Tu Si Mian Bao